How to Smoke Beef Back Ribs on a Charcoal Grill

If y'all're a fan of beefiness ribs, you lot'll dearest the sweet, smoky flavor of the ones we'll aid you fix on your very ain charcoal grill. Even if you've never attempted to prepare them this style—or never experienced the joys of a charcoal grill at all—our footstep-past-step guide volition turn you lot into a pro in no fourth dimension. Which is fortunate, because once you've tried them this way, y'all may find yourself making them over and over over again—particularly if you invite friends and family over.

Selecting Beef Ribs for the Charcoal Grill

Pork ribs get most of the printing, simply smoked beef back ribs are an excellent choice for the smoker . Since the meat requires this type of long, slow cooking in order to achieve that autumn-off-the-os tenderness, information technology's a perfect lucifer. The cooking process itself should accept at least four hours; whatever less, and your ribs may come out as well tough and chewy.

To cook beef ribs on a charcoal grill, you lot'll want to start with some high-quality beef back ribs. The back ribs come up from the rib roast (also known as prime rib), so the meat is naturally more than tender than the tougher, fattier brusque ribs, which are located on the lower portion of the creature. Call back that curt ribs might too be labeled equally braising ribs, crosscut ribs, flanken ribs, English language short ribs, or Korean short ribs. If you're unsure equally to whether the cut you've picked out will exist suitable for the grill, ask your butcher.

Pro Tip: Always strive to maintain cordial relationships with the people who piece of work in your local meat department. A knowledgeable butcher is an invaluable nugget to the home griller.

About Cooking on a Charcoal Grill

While grilling with charcoal doesn't offer the instant gratification of cooking on a gas grill , the results are more than worth the extra time and effort you'll put in. The meat will sear more than evenly, and a charcoal fire will impart more rich, smoky flavor than a gas flame. This difference isn't every bit noticeable if you're grilling pre-cooked sausages such as bratwurst, but when y'all're using the grill for long, deadening cooking—every bit with this smoked beef back ribs recipe—yous'll definitely appreciate the boost in flavor.

Look for charcoal with equally few additives as possible. If it'south advertised as additive-free, that's the kind y'all want. Avoid whatever "lucifer light" varieties—these incorporate lighter fluid additives that volition adversely impact the flavor of your meat. Y'all should as well steer articulate of briquettes that advertise "existent mesquite season" or something like. If y'all've done your work properly, the meat will achieve that flavour on its ain.

If you tin can observe lump charcoal, consider using this in your smoker instead of briquettes. Lump charcoal is actually wood that has been fired into charcoal, so it burns more than cleanly and produces less ash than briquettes, which are typically formed out of sawdust. It too burns hotter, but this shouldn't be a problem as long every bit your smoker'due south adaptable air vents are in good working social club.

Pro Tip: If y'all don't accept lighter fluid or a chimney starter, don't worry. You can still get the coals to light using some crumpled upwards newspaper and a pocket-sized corporeality of kindling—simply similar you would use for a traditional campfire. You lot might have to keep a closer eye on the grill, but your ribs will taste delicious.

How to Cook Beef Ribs on a Charcoal Grill: A Pace-by-Step Guide

This recipe will turn out the all-time beefiness ribs you lot've e'er tasted. We've even included the recipe for a coat that can be easily fabricated from pantry staples, so you won't have to rely on commercially prepared charcoal-broil sauce (which tin overwhelm the natural smoke flavor you've worked so hard to achieve).

Our smoked beef ribs rub contains chili pulverization and cumin for spice and dimension, besides as chocolate-brown sugar to help give the ribs that all-important gummy char. This recipe should feed four to 6 hungry people. Don't wait to have many leftovers, but if y'all exercise, they'll make a great barbecued beef sandwich the next day (run across our Pro Tip below the recipe for ideas).

To make the best beef ribs on a charcoal grill, you'll need two aluminum pans: 1 to catch the drippings during cooking so the coals don't flare up, and one to fill with water.

Ingredients

• 2 whole slabs beefiness back ribs

For the Smoked Beef Ribs Rub:

• 2 tablespoons kosher salt
• 2 tablespoons low-cal brownish saccharide
• 1 tablespoon smoked paprika
• 1 tablespoon Mexican-style chili pulverization
• ane tablespoon footing cumin
• 1 tablespoon freshly ground black pepper
• i teaspoon garlic powder
• i teaspoon dried thyme

For the Coat:

• 1/4 cup pure maple syrup
• 1/4 cup apple cider
• 3 tablespoons light brown sugar
• three tablespoons apple cider vinegar
• three tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon Mexican way chili powder
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper to taste

Directions

1. To prepare the ribs, place them facedown on a nonreactive cutting lath and pull off the membrane (this is the thin layer of fat that runs along the underside of the rack). Trim any backlog fat.
2. Prepare the rub by whisking all of the ingredients together in a modest basin. Utilize your hands to rub the seasoning mixture all over the ribs.
3. Place the ribs on a make clean sheet tray and embrace them in plastic wrap. Let them sit down in the refrigerator for at least 6 hours (preferably overnight).
4. When you lot're ready to cook the ribs, prepare the grill by removing the cooking grate and stacking the charcoal on one side. Be sure to build the burn down on the windward side of the grill, and then that the wind will blow the smoke in the management of the food as it cooks, and not the other style effectually. Lite the fire using either the chimney starter or the method described in the Pro Tip above.
5. Place a drip pan on the empty side of the grill, so supersede the cooking grate.
6. When the coals are hot, identify the h2o pan directly over the dress-down and fill the pan about iii-quarters of the way full with hot water.
7. Arrange the ribs over the drip pan with the meatier side facing downwards, then comprehend the grill so that the vent is direct over the meat. If you lot're leaving a thermometer inside while the meat cooks, place information technology side by side to the ribs before closing the lid.
8. Arrange the bottom vents so that the air is coming in direct under the fire, so that the fume will continuously pass over the meat and out through the upper vent throughout the cooking fourth dimension. You desire the temperature to remain consequent, somewhere betwixt 225 to 250 degrees Fahrenheit. If it threatens to drib too low, you'll demand to add together more charcoal (or hickory wood fries, if y'all have them) to your burn. Endeavor not to open up the chapeau any more than than is necessary to maintain the right temperature.
9. While the ribs are cooking, prepare the coat. Combine the syrup, cider, brown sugar, vinegar, mustard, chili pulverization, and cayenne in a nonreactive saucepan. Bring to a simmer over medium-high estrus, stirring occasionally. When the mixture becomes syrupy, add table salt and black pepper to taste. Remove from estrus.
10. After near 3 hours, turn the ribs. Cook for some other hour or and so, until the meat falls easily off the bone when prodded with a fork.
11. Brush the glaze onto the ribs and cook for some other 5 to 10 minutes.
12. Remove the ribs rom the grill. When absurd enough to handle, slice them so that they can exist stacked individually. Serve with lots of napkins and the drink of your choice.

Pro Tip: For a swell barbecued beef sandwich, warm any leftover meat pulled from the ribs in a minor saucepan. Add boosted glaze, if y'all have any left. Top with fried onions and dill pickles, or sliced jalapeno peppers if you like a picayune extra oestrus!

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Beef Ribs On A Charcoal Grill Recipe

If you're a fan of beef ribs,yous'll love the sweet, smoky season of the ones we'll assistance you prepare on your very own charcoal grill. Even if you've never attempted to fix them this way—or never experienced the joys of a charcoal grill at all—our step-by-step guide will turn you into a pro in no time.

Prep Fourth dimension 20 mins

Cook Time i hr xxx mins

Course: Main Grade

Cuisine: American

Keyword: Beef Ribs

Servings: 4

Calories: 762 kcal

Equipment

• Ii aluminum pans

Ingredients

• two whole slabs beefiness dorsum ribs

For the Smoked Beefiness Ribs Rub:

• 2 tablespoons kosher salt
• 2 tablespoons light brown sugar
• ane tablespoon smoked paprika
• 1 tablespoon Mexican-style chili pulverisation
• 1 tablespoon ground cumin
• i tablespoon freshly ground black pepper
• ane teaspoon garlic powder
• 1 teaspoon dried thyme

For the Glaze:

• 1/iv cup pure maple syrup
• ane/4 cup apple cider
• 3 tablespoons light brown sugar
• 3 tablespoons apple cider vinegar
• three tablespoons Dijon mustard
• 2 tablespoons dear
• one teaspoon Mexican style chili pulverisation
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper to taste

Instructions

• To prepare the ribs, place them facedown ona nonreactive cutting lath and pull off the membrane (this is the thin layer of fat that runs along the underside of the rack).

• Trim whatever excess fat.

• Gear up the rub by whisking all of the ingredients together in a minor bowl.

• Use your hands to rub the seasoning mixture all over the ribs.

• Identify the ribs on a make clean sheet tray and cover them in plastic wrap.

• Let them sit in the refrigerator for at to the lowest degree half-dozen hours (preferably overnight).

• When you're fix to melt the ribs, prepare the grill by removing the cooking grate and stacking the charcoal on one side.

• Be certain to build the fire on the windward side of the grill, so that the wind will accident the fume in the management of the food as it cooks, and not the other way around.

• Identify a drip pan on the empty side of the grill, and then supercede the cooking grate.

• When the coals are hot, identify the h2o pan directly over the dress-down and fill the pan nearly three-quarters of the way full with hot water.

• Accommodate the ribs over the drip pan with the meatier side facing downwardly, then cover the grill so that the vent is straight over the meat.

• If you're leaving a thermometer inside while the meat cooks, identify it next to the ribs before endmost the lid.

• Adjust the lesser vents so that the air is coming in directly nether the fire, and then that the fume volition continuously pass over the meat and out through the upper vent throughout the cooking time.

• Y'all desire the temperature to remain consistent, somewhere between 225 to 250 degrees Fahrenheit.

• If it threatens to drib too low, you'll need to add together more charcoal (or hickory wood chips, if you lot have them) to your burn.

• Try non to open the chapeau any more is necessary to maintain the correct temperature.

• While the ribs are cooking, set up the coat.

• Combine the syrup, cider, brown carbohydrate, vinegar, mustard, chili pulverisation, and cayenne in a nonreactive bucket.

• Bring to a simmer over medium-loftier rut, stirring occasionally. When the mixture becomes syrupy, add salt and black pepper to taste. Remove from heat.

• Later about 3 hours, turn the ribs.

• Cook for some other hour or so, until the meat falls easily off the bone when prodded with a fork.

• Brush the coat onto the ribs and cook for another 5 to 10 minutes.

• Remove the ribs from the grill.

• When cool enough to handle, piece them so that they can be stacked individually.

• Serve with lots of napkins and the drinkable of your choice.

Diet

Serving: 240 thousand | Calories: 762 kcal

Making the best beefiness ribs on a charcoal grill requires a lot of advance grooming, but the procedure itself is largely hands-off, making this recipe a bully choice for parties . You tin prepare your favorite sides while the meat cooks, or merely utilize the time to socialize. Of course, in one case you've tasted the results, you might be tempted non to invite anyone over next time, and then you tin can have them all to yourself.

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